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caesar and the goddess

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Shrimp

Caesar and the Goddess

If Caesar Salad and Green Goddess had a baby, this would be it. The shrimp just came for the party. - mrslarkin

Ingredients

  • for the shrimp and the garlic toast planks
  • 20 extra large shrimp, peeled, tails left on and deveined
  • 3 garlic cloves, 2 peeled and sliced, and 1 left whole
  • fresh tarragon
  • kosher or sea salt
  • fresh cracked black pepper
  • olive oil
  • 1 baguette
  • for the salad and dressing
  • 2 Romaine lettuce hearts, leaves washed and dried
  • 1/4 cup milk
  • 1 cup Hellman’s olive oil mayonnaise, or homemade
  • juice of ½ to 1 whole lemon
  • 4 tablespoons (or a good handful) flat-leaf parsley
  • 2 garlic cloves, peeled
  • 2 tablespoons (or a half-handful) fresh tarragon, plus more for the salad
  • 6 good quality oil-packed anchovy filets
  • 2 tablespoons grated Parmigiano Reggiano (microplaned), plus more for topping salad
  • kosher or sea salt
  • fresh cracked black pepper
  • 20 cooked shrimp

Directions

  • for the shrimp and the garlic toast planks
  • Heat broiler.
  • In a bowl, toss together the shrimp, garlic, some fresh tarragon, some salt, 4 or 5 grindings of pepper and a drizzle of olive oil. Set aside and let marinate for a few minutes.
  • For the garlic toast planks, slice the baguette in half, then lengthwise into four long thin slices, or however you like. Toast (or broil) in a hot oven for just a few minutes, until bread takes on some color. Watch it carefully, or you’ll have burnt toast! Remove from oven.
  • Rub toast planks with the whole garlic clove, and drizzle with olive oil. Set aside.
  • Heat a large saute pan (I use non-stick) with a bit of olive oil to medium/high heat. Add shrimp and sauté for just a few minutes on each side, or until opaque and cooked through. The shrimp will take on a lovely shade of pink/orange. Set aside.
  • for the salad and dressing
  • Cut Romaine leaves into 1” pieces and place in a large bowl. Set aside.
  • In a blender, combine milk, mayo, lemon juice, parsley, garlic, tarragon, anchovies and Parmigiano. Hit the puree button and let it go until nice and smooth. If too thick, add a splash of milk and whiz it again. Taste for salt. Stir in a little pepper. Set aside.
  • Sprinkle fresh tarragon over the salad. Dollop a few big spoonfuls of the dressing onto the salad. Toss well. Add more dressing if desired. Shower some Parmigiano over top and toss lightly. Store remaining dressing in refrigerator.
  • Plate the salad. Arrange 5 shrimp on each salad. Spoon a bit of dressing onto the shrimp. Grate more Parmigiano over top. Garnish with garlic toast planks alongside.

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